Roasting these carrots with only a bit of butter and some cardamom gives
them a rich, nutty flavor that belies how healthy they are. A single
serving gives you over 600 percent of the daily recommendation for
vitamin A!
Ingredients
4 teaspoons butter, melted
2 teaspoons canola oil
1 teaspoon ground cardamom
1/2 teaspoon salt
2 pounds carrots, peeled and cut diagonally into 1/4-inch-thick slices
Preparation
1.Position rack in lower third of oven; preheat to 450°F.
2.Combine butter, oil, cardamom and salt in a medium bowl. Add carrots and toss well to coat. Spread evenly on a rimmed baking sheet. Roast the carrots, stirring twice, until tender and golden, about 30 minutes. Serve immediately
Ingredients
4 teaspoons butter, melted
2 teaspoons canola oil
1 teaspoon ground cardamom
1/2 teaspoon salt
2 pounds carrots, peeled and cut diagonally into 1/4-inch-thick slices
Preparation
1.Position rack in lower third of oven; preheat to 450°F.
2.Combine butter, oil, cardamom and salt in a medium bowl. Add carrots and toss well to coat. Spread evenly on a rimmed baking sheet. Roast the carrots, stirring twice, until tender and golden, about 30 minutes. Serve immediately
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